So what is your definition of Hot? Stifly heat outdoors, Sexy Hot or gut-wrenching Spicy Hot!! We’ll go with the latter and talk Chilli Hot! There’s a lot to be said for chilli. It’s a beautiful looking shrub growing to about 1 metre which bears shiney and crisp, colourful fruit but the heat is it’s thorn. Having said that, not all peppers are hot. Some infact are swee, But All peppers are known for their culinary flavour.
So what are they NOT known for. Let’s look at cooking, gardening remedies, circulation, sinus releif, cancer just to name a few. The hotness of a chilli determines it’s use except in cooking where flavour is also concerned. The hotness of a chilli is measured “Scoville Heat Units” (SHU). A mild bell pepper measures 0, a jalapeno 2500-4000 units and a Habanero measures 200 000 – 500 000 units.
Peppers are also good for you high in vitamins and minerals especially vitamin C. 100g of chilli provides 240% RDA vitamin C. It also contains significant levels of magnesium, potassium iron and manganese. These aid in conrolling heart rate, blood pressure and anti-oxidant properties which facilitate tissue repair and known to boost immunity. For some great Healthy and Wholesome recipe ideas that include chillis sweet and hot or both: download Cooking Pot the iPhone App here: https://itunes.apple.com/us/app/cookingpot/id586052832?ls=1&mt=8For more information: http://www.progressiveaspect.com/cookingpot
Some Caribbean, Indian and Asian cooking likes a lot of heat. Caribbean and Mexican cooking uses scotsdale and harbanero peppers for untimate heat. For a milder taste jalapenos are used. Indian cooking prefers harbanerons and Asian cooking is famous for it’s red birds-eye chilli. In cooking, flavour is just as important as heat if not more. As a result de-heating techniques are applied such as de-seeding, ommitting the bulb or simply cooking the chilli whole without cutting it then removing during the cooking period when the appropriate flavour and heat have been reached.
Dishes can be made milder by using bell peppers or capsicum which are rather sweet but boost the flavour of many dishes. Sweet paprika is another example found in Eastern European dishes like Goulash or Golombki where both tomato and cream are used as the sauce base. Both of these fantastic recipes are found on Cooking Pot the iPhone App. Download it here for something different: https://itunes.apple.com/us/app/cookingpot/id586052832?ls=1&mt=8
Chilli is also used as a garden spray to ward off pests and help your veggies grow without pestiside. Grind 4 birds-eye chillis and 2 cloves garlic in a pestle and mortar. In a 750ml container add ½ tbsp soap flakes, chilli and garlic paste and 500ml boiling water and mix. Let stand until cool and strain into a spray bottle. Will keep for 2 weeks. Spray on your veggies for a natural insecticide and watch your garden flourish!
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